Description
This Healthy Golden Milk Chia Breakfast Bowl is a vibrant, anti-inflammatory powerhouse that brings the warming flavors of turmeric tea to your morning routine. Packed with fiber and healthy fats, it combines chia seeds with a spiced coconut milk base for a creamy, satisfying pudding. With earthy turmeric, spicy ginger, and sweet cinnamon, this meal-prep friendly breakfast is as nourishing as it is delicious.
Ingredients
The Chia Base
- 1 cup (165g) chia seeds
- 3 1/2 cups (830ml) non-dairy milk (coconut milk recommended for creaminess)
- 2 tablespoons liquid sweetener (maple syrup or agave), to taste
The Golden Spice Blend
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon black pepper (essential for turmeric absorption; you won’t taste it!)
- Pinch of salt
- Optional Add-ins: 1 tsp vanilla extract, 1/2 tsp ground cardamom, or a pinch of cayenne pepper
Instructions
Combine
In a large mixing bowl, combine the chia seeds, non-dairy milk, turmeric, cinnamon, ginger, black pepper, salt, and sweetener (plus any optional add-ins).
Whisk
Whisk vigorously to combine everything thoroughly.
Rest & Whisk Again
Let the mixture sit on the counter for 5–10 minutes. Crucial Step: Whisk again! Chia seeds tend to sink and clump at the bottom initially. This second whisk ensures they remain suspended evenly in the milk while they gel.
Portion
Divide the mixture evenly between 4 jars or airtight containers.
Chill
Place the jars in the fridge for at least 6 hours (or overnight) to allow the chia seeds to fully hydrate and the pudding to thicken.
Serve
Serve chilled. Top: Suggest topping with fresh mango, berries, toasted coconut flakes, or a swirl of nut butter.
Notes
The “Paste” Trick: Spices like turmeric and cinnamon can be hydrophobic (they float on top of cold milk). To ensure a smooth, golden color, try mixing the spices with a splash of warm water to create a paste before whisking them into the cold milk.
Consistency Check: If the pudding is too thick after setting, stir in a splash of milk before eating. If it’s too thin, add another spoonful of chia seeds and let it sit for 30 minutes.
Milk Choice: Canned coconut milk will yield a very rich, dessert-like pudding, while carton coconut or almond milk will be lighter.
Why Pepper? Do not skip the black pepper! It contains piperine, which boosts the absorption of curcumin (the active compound in turmeric) by up to 2000%.
- Prep Time: 10 minutes (+ 6 hours chilling)
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook / Refrigerator
- Cuisine: Healthy / Anti-Inflammatory
Nutrition
- Serving Size: 1 Jar
- Calories: 320
- Sugar: 8g
- Sodium: 95mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 14g
- Protein: 9g
- Cholesterol: 0mg
Keywords: golden milk chia pudding, turmeric breakfast recipes, anti inflammatory diet, meal prep breakfast, coconut chia pudding, vegan breakfast bowl, healthy superfood recipes